Pasta With Mushrooms And Pumpkin-Gorgonzola Sauce

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1 pound uncooked pennette (small penne)

1 tablespoon olive oil

5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)

4 cups vertically sliced onion

4 garlic cloves, minced

1 teaspoon chopped fresh sage

1 (12-ounce) can evaporated milk

1 1/2 tablespoons cornstarch

1 1/2 tablespoons cold water

1/2 cup (2 ounces) crumbled Gorgonzola cheese

1/2 cup canned pumpkin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon grated whole nutmeg

Fresh sage sprigs (optional)

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